Great holiday recipes from now through Christmas from the best and most popular bloggers on the net!
McCormick is sponsoring this post and has provided monetary compensation for the recipe development included here. All opinions are 100% my own.
I’m not quite sure how we lept from Summer to Winter, but my brain seems to have skipped Fall completely. It may have been the unseasonably warm September that we had here in the Puget Sound region, or it may have been how incredibly busy September always seems to be, but either way I’m a little shell-shocked that Thanksgiving is only 4 weeks away, and Christmas is only 8. Did you hear that?? EIGHT WEEKS UNTIL CHRISTMAS!!!!!
I can’t believe that it has taken me THIS LONG to post about this cake. I made this cake for my birthday party last month, and it is my favorite birthday cake yet. It is a moist made-from-scratch yellow cake with blackberry and raspberry filling, and iced with cream cheese buttercream loaded with vanilla.
I received a Sous Vide Supreme machine free of charge for testing and review. All opinions are 100% my own.
This is the start of a LONG overdue series called…HOLY COW I WAS HORRIBLE WHEN I STARTED AND I NEED TO RESHOOT ALL MY OLD STUFF!!!! Okay, so I’ll probably come up with something a little more succinct than that, but you get the drift.
I think almost all bloggers that have been at this for more than a few years have these posts lurking in the way way back of their archives just waiting to be dug out, pinned, and paraded around the internet as a current representation of your work.
Want to know how far you can come and how much you can grow in four+ years? I present to you…the BEFORE.
I think there’s been a little improvement. Tiny bit.
This soup remains one of my favorites, no matter how good or bad the photo of it may be! Thanks to my awesome sister-in-law Jen for introducing me to this, and countless other dishes.
I knew I was finally an actual adult, and making some progress in the kitchen when you started asking me for my opinion on things now and then. You and Denise’s (My awesome mother-in-law!) encouragement and kitchen prowess has seriously made me strive to improve, search, and seek out different dishes to trot out at Sunday dinners because I know if you and your Mama like it, it must be good.
- 1 rotisserie chicken
- enough water to cover chicken in stock pot
- 1 onion, diced
- 2 stalks celery, chopped
- 3-4 tablespoons chicken better than bouillon
- 2 tablespoons rubbed sage
- 2 cups wild rice, uncooked and rinsed well
- 3 cups carrots, diced
- 5 cups sliced mushrooms
- 2 sticks butter
- ¾ cup flour
- 3 cups heavy whipping cream
- Remove as much meat as possible from the chicken. Place water and chicken carcass in a medium to large sized stock pot. Let simmer for at least 1 hour, but up to 3-4 is best. Using a large spoon, break down the bird in the pot after it softens up from simmering.
- When stock is completed, strain through a fine mesh strainer and return the stock to the pan. Add additional water if your stock has substantially cooked down. Bring the water level up to *almost* its original level. Add onion, celery, chicken better than bouillon, sage, wild rice, carrots and mushrooms into the pot. Let simmer, stirring frequently, over medium-low heat.
- While the soup is simmering, melt butter in small saute pan. Add flour and whisk. Let cook, stirring frequently, until golden brown.
- Slowly add to simmering soup while stirring. Let simmer for 10 minutes over low heat. Add the heavy cream and stir until combined.
Oh.Good.Golly. Yup. I’ve been hearing about sous vide cooking for several years now, but I’d never had the opportunity to try it until the Taste dinner at IFBC this year. Sous Vide Supreme was one of the sponsors of the event, and was serving up some amazing 48 hour brisket for everyone. It was outstanding. So tender. Juicy. Flavorful.
When I got the opportunity to test and review a Sous Vide Supreme machine, I was so excited!
These steaks were the first dish I made with my Sous Vide machine, and they definitely didn’t disappoint. I followed the directions included with the machine, and out came some of the best steaks I’ve ever had.
Start with some good steaks.
First, you lightly season your meat and vacuum seal it. I threw a little butter in as well.
After your machine is preheated, go ahead and add your steaks into the machine.
We like our steaks medium rare, so I cooked them at 131.00. They were a *little* more done that I usually prefer, so next time we will cook them at 128 and see how that is!
One of the major benefits of Sous Vide cooking is that the food never goes above the set temperature, so steaks stay medium rare for the entire time they are in the machine. NO overcooking. Cook your steaks for at least an hour, or up to 8 hours.
When you are ready to serve them, pull them from the machine, cut the bags, and give them a quick sear.
Serve and enjoy!
- Steaks of your choosing
- salt and pepper
- 1 teaspoon butter per steak
- Preheat your sous vide machine to your desired temp. (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well.)
- Lightly season your steaks with salt and pepper. Vacuum seal in a food-grade cooking pouch, and place in machine for at least 1 hour and up to 8 hours.
- Remove from machine and quickly sear in a grill pan or an outdoor grill.
Follow Nicole at OrWhateverYouDo’s board Favorite Fall Flavors on Pinterest.
Chicken Divan has been one of my very favorite meals for as long as I can remember. My mom used to make the best version, and it was one of the first things I really wanted to recreate when I started cooking.
This slow cooker chicken divan is perfect to make on a day when you are home to babysit it a bit, but don’t want to stand over the stove. You can have the cream of broccoli soup for lunch, and chicken divan for dinner! I’ve wanted to start developing some more slow cooker meals because I LOVE my slow cooker, and I’m also involved in a pretty awesome Crazy for Crock Pots Recipe Group over on Facebook with some very cool ladies who have been inspiring me and encouraging me to GET cRockin’!
Start by melting your butter in the slow cooker and whisking in the flour.
Cook it for about 5 minutes, whisking frequently, and then add in the water, bouillon, garlic salt, onion powder, and frozen broccoli.
Cook on low heat for 4-5 hours, or on high heat for 2-3, stirring occasionally. As soon as the broccoli is cooked through and the soup has thickened a bit you have yourself a very legit cream of broccoli soup. I had a bowl with some cheese and crusty bread. You could totally stop right here and make this dinner and no one would complain.
But if you have some people in your house who don’t consider it dinner unless there is some major meat and starch involved, press on soldier. This is going to turn into dinner tonight.
After the chicken and noodles are cooked, stir in some cheese and toss on the ritz and some more cheese.
Cover it and let the cheese get nice and melty, and serve with some salad and crusty bread. Mmmmmmmm…..
- ½ cup butter
- ⅓ cup flour
- 6 cups water
- 2 tablespoons chicken better than bouillon
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- 1 pound frozen broccoli
- 2 large chicken breasts, diced
- 1 cup heavy cream
- 1 pound high quality pasta
- ½ sleeve ritz crackers, crushed
- 2½ cups shredded cheese, divided
- Turn slow cooker onto high heat and melt butter. Whisk in flour and let cook for 5 minutes, stirring frequently. Add in water, garlic salt, onion powder, and frozen broccoli. Let cook on medium heat for 2-3 hours on high, or 4-5 hours on low, stirring occasionally. Stir in heavy cream.
- Add the chicken, and cook for an hour. Test chicken for doneness, and add pasta during last 20 minutes of cooking time. Stir in 2 cups cheese until melty. Mix up crushed ritz and remaining half cup of cheese, and sprinkle over the top. Heat until the cheese is melted.
Test chicken doneness by cutting a piece in half and if there is no pink its done!
Use rotisserie chicken for easier prep. Add in at the very end with the pasta.
Low quality pasta or egg noodles will take much less time to cook than high quality pasta.